Solvent extraction of vegetable oils



Patented May 6, 1952 SOLVENT EXTRA%'1&%N F VEGETABLE Chester 0. Crawford, Bartlesville, .Okla., assignor to Phillips Petroleum Company, a corporation of Delaware No Drawing. Application December 9,1948, Serial No. 64,427

8 Claims. (01. 260-4124) This-invention relates to the extraction of vegetable oils. In one of its more specific aspects .it relates to an improved method of solvent vegetable :oi-l extraction. In another of its more specific aspects it relates to a method of extracting vegetable oil from vegetables witha Cs isoparaffin solvent.

Removal of vegetable oil from vegetable materials was formerly obtained by pressing dehulled and ground seeds. That practice had two very serious-drawbacks. In the first place, it was not possible to remove a high-percentage of the oil by expression and the oil yield was consequently quite low. Much of the valuable vegetable oil which was available in the vegetable was discarded in the vegetable residue which was commercially of considerably less value than the oil. In the second place, relatively large quantities of undesirable impurities were removed from the vegetable ,in the oil phase. 7

Vegetable .oils have been removed more recently .by solvent extraction methods. Conventional commercial solvents which have been ordinarily utilized in the extraction of vegetable oil from vegetables have usually been so selected as to include from 40 per cent to 80 per cent by volume of normal hexane. The balance of such conventional commercial solvents is usually made up of methyl-cyclopentane, benzene, cyclohexane, and similar aromatic and naphthene materials.

These conventional commercial solvents have the undesirable capacity for dissolving considerable quantities of deleterious color bodies and other deleterious matter from the vegetables. Crude vegetable oils which are recovered by the use of extraction processes utilizing such conventional solvents contain considerable color matter which must subsequently be removed by a refining step which comprises contacting the crude vegetable oil with a caustic soda. solution. The concentration and amount of the caustic soda solution used in the refining step is generally that indicated by the American Oil Chemists Society methods. Such a refining step, though producing a desirable product, results in a simultaneous loss of valuable vegetable oil. This loss of vegetable oil increases with the amount of color bodies and other deleterious material which must necessarily be removed from the crude oil product.

I have found that a premium crude vegetable 2 oil can be prepared in yields greater than that obtained in processes utilizing a conventional normal-hexane solvent by the use of certain Ce isoparailin solvents which display a degree of selectivity not exhibited by the normal-hexane solvent.

An object of this invention is to provide an improved method for extracting oil from vegetable materials. Another object of the invention is to provide a method for increasing the yield of vegetable oil from vegetables. Another object of the invention is to provide a method for extracting crude vegetable oils of improved quality. Another object of the invention is to provide a method for preparing a premium crude vegetable oil product. Another object is to reduce refining lossof vegetable oils. Another object is to provide a vegetable oil having an improved color. Other and further objects and advantages will be apparent upon study or" the accompanying discussion.

Desirable properties of vegetable oils include fredom from acids, freedom from nitrogen compounds, clarity, light color, low odor, pleasant or no taste, n0ntoxic for human consumption, and ease of refinability. Desirable properties of the vegetable residue include high nitrogen compound content, low odor, nutritive for livestock, and non-toxic for livestock.

I have found that a solvent comprising essentially Cc isoparafiins and containing at least 80 per cent by volume of 2-methylpentane or 3- methylpentane, singly or in admixture with each other and containing not more than 0.5 volume per cent aromatics and not more than 5 volume per cent naphthenes displays a degree of selectivity for vegetable oils which is highly desirable for use in processes for extracting vegetable oil from vegetable material. A Ce isoparaffin solvent, such as that described above, which is well adapted for vegetable oil. extraction contains 80 volume per cent of a mixture of Z-methylpentane and 3-methylpenta-ne, each of the methylpen .tanes making up at least 20 volume per cent of the solvent. The solvent preierablycontains between and volume per cent Z-methylpentane and between 20 and 40 volume per cent 3- methylpentane and has a boiling range between 138 F. and 146 F. Other isoparafiin fractions free of cyclic materials, such as neohexane, diisopropyl, isopentane, or methylhexane can be deleterious materials than a crude vegetable oil product of a process utilizing a conventional commercial normal-hexane solvent. The yield of vegetable oil resulting from a process utilizing a methylpentane solvent is quite good as compared to the yield of vegetable oil resulting from a process utilizing a commercial normalhexane solvent.

Considerably less refining loss is encountered during the refining of a methylpentane extracted.

crude oil than is encountered during the refining of a crude oil product of a vegetable oil extraction process utilizing a commercial normal-hexane solvent. Inasmuch as the final refined oil product is the material of greatest monetary value resulting from the extraction process, it is economically desirable to produce as great a volume of high quality refined oil as possible. The process of this invention therefore results in a considerable increase in economic advantage as the result of the increased volume of crude vegetable oil and inthe decrease in refining loss obtained by this invention.

Another advantage which is derived from the use of a methylpentane solvent as against other commercial solvents is the improved color of the crude refined and bleached-refined vegetable oils resulting from a process utilizing such a solvent. The crude vegetable oil which is extracted with the methylpentane solvent contains substantially less color bodies and other deleterious matter than does a crude vegetable oil obtained as a product of a process utilizing a commercial normal-hexane solvent. A crude vegetable oil which has an improved color requires smaller amounts of caustic soda solution forrefining than are required for the refining of a crude oil product of a process which extracts a major portion of the color bodies and considerable other deleterious 'matter from the vegetable along with the crude Vegetable materials from which vegetable oil may be removed by means of this invention include cottonseed, soybean, tung nut, rapeseed, flaxseed, perilla,,wheat germ, etc. The invention is particularly adapted to the removal of cottonseed oil from cottonseed and soybean oil from soybean. Cottonseeds particularly contain undesirable complex color bodies and other deleterious materials which must either be allowed to remain in the vegetable material when the' vegetable oil is removed or must be removed from the crude vegetable oil by refining and bleaching. The vegetable oil product resulting from the process of this inventionis of premium quality and 'is of greater quantity than that ordinarily produced in processes utilizing a commercial normalhexane solvent.

The vegetable material which remains after the vegetable oil is extracted is hereinafter called vegetable meal. Vegetable meal, although not of the commercial value of the extracted oil, is of considerable value as a livestock feed, etc. In order to place the vegetable meal in palatable form for use as a livestock feed, etc., the vegetable material must be cooked either prior to or subsequent to the oil extraction. Cooking is generally carried out at a temperature between about 210 F. and about 250 F. over a period of from 10 to 50 minutes. It is preferred to cook the vegetable at a temperature between 220 F. and 240 F. for a period of from 20 to 40 minutes. The cooking treatment may be efficiently accomplished by treating the vegetable with steam at a temperature within the range set forth above.

Advantages of this invention are particularly illustrated by the following examples. The seeds. the exact compositions of the solvents, and the reaction conditions are presented as being typical and should not be construed to limit the invention unduly.

EXAMPLE 1 Three solvents were utilized to treat three fivehundred gram samples of flaked cottonseeds. The solvents utilized were per cent pure -methylpentane, 3-methylpentane and normalhexane. The methylpentanes were almost totally free of naphthene and aromatic compounds. Each sample was divided into two equal parts. placed in a Waring Blendor with 250 ml. portions of solvent and twice agitated at room temperature for periods of five minutes. The oil miscella was separated from the vegetable meal by filtration under vacuum. Residue meal resulting from treatment with the individual solvents was divided into four equal parts and each part was treated once again with an additional 200 ml. of the same solvent in the Waring. Blendor. The resulting mixture was filtered and the residue vegetable meal was washed with an additional 50 ml. of the solvent. The combined miscella from the extraction of each solvent was stripped of solvent under vacuum. Two samples of crude oil resulting from each of the solvent extractions were placed in separate centrifuge tubes. Sodium hydroxide of 14 B., corresponding to the weight prescribed by the American Oil Chemists Society, was added to one tube containing a crude oil extracted with each solvent and 18 B. sodium hydroxide in a weight equivalent to that prescribed by the American Oil Chemists Society was added to the other tubes containing crude oil extracted with each solvent. The 7 tubes were then placed in a water bath and maintained at 149 1 112 F. for ten minutes. The samples were cooled to room temperature and approximately 0 ml. of normal pentane were added to each of the samples. The tubes were centrifuged at 2000 R. P. M. for thirty minutes. The miscella was decanted, filtered and added to a weighed distillation flask. The solvent was then removed from the refined oil under reduced pressure. The flask and oil were weighed after the solvent removal and the oil lost during refining was cal culated from the values obtained. Color determinations were made on the refined oils with both the Gardner Color Standards and Fisher Electrophotometer. Refined oil samples were bleached by heating the oil samples with 6 per cent by weight of fullers earth in an oil bath maintained at 248 F.i2 F. for seven minutes. The oil slurry was filtered and color determinations were made on the filtered bleached oil. Analytical data obtained from the above, routlne tests is. set": forth. in Table I: below;

cooked seeds were fed to an extraction system utilizing a commercial normal-hexane solvent at Table I OH; YIEIJDS,.REFlNINGIFLOSSEQAND'GGLORNAIiUES gigggggNSEED OILS EXTRA CTED WITH 95 PER CENT PURE Crude Extracts Refining Lossas determined g iagi g figg 9 on Yield j 14 Be. 18 Be. Re-refiued with 14 B. 18 Be. fggggg gi' (Weight g i NaOH NaOH 18" Be. NaOH NaOH NaOH W N CH Per cent Per g (Weight (Weight (Weight (Weight (Weight (Waei ht of Seeds) 016m Add) Per cent) Per cent) Per cent) Per cent) Per cent) Per 3 Methylpent ane 27. 5 as s. 3 12. 4 12. 4 7.6 11. 2 11. z 2 Methylpentena. 26. 2 3105 9. 1 13. 1 8. 9 12. 9 NormalJEiexane v 24. 7 3. 10 10. 8 l3: 1. 14. 3 1D. 4 12. 7. 13. 8

REFINED,WITH 18 BE. SODIUM HYDROXIDE Light Transmission-Blue Filter Light Transmission-Green Filter Solvent. Improvement with Improvement 7 3 Crude Refined Bleached Crude Refined Bleached ag: a on on on. on 011 on with with Refimng Bleaching Refining Bleaching 3 Methylpentane. 17+ 18' 83 '90 65 7 67 98 98 31 0 2 Methylpentaner 16+ 24 75 Normal Hexane 17- 24 87 91 63 4 75 98 98 23 O REFINE'D WITH 1'4" BI II. SODIUM HYDRO'XIDE AND RE-REFIN'ED WITH 18 BEL SODIUM'HYDROXIDE Light Transmission-Blue Filter Light"lransnlissioll-Grcen Filter Solvent Improvement with Crude Refined. Bleached w Crude Refined Bleached ggg 01].. 1 Oil 011 Refining Bleaching Oil Oil Oil Refining Bleaching M'ethylp'entane 18' 84 92 66 6 67 99 100 32 1 ZM'ethylnentene. 24 S6 93 62 7 76 98 100 22 2 Normal-.Hexane -4 24 87 94' 63 7 75 98 100 I 23 2 1 Samples of oil refined with 14? Be. NaOH'were re-refincd with 18 Be. NaOH.

Study of these data set forth in Table I above discloses thefact that considerably better yields of oil are obtained by the use of the individual 95 per cent pure methylpentane solvents as compared with the normal-hexane solvent of equal purity. The normal-hexane solvent. did not contain the naphthene and aromatic compounds which arepresent in commercial normal-hexane solvents; Study of the color tests which were made discloses the fact that the color of. the normal -hexane extracted. oil compares very favorably with that of the methylpentane ex'- tracted oil when the purity of, the solvent is such as to substantially excludenaphthene and aromatic-compounds.

EXAMPLE II Delinted cottonseeds were crackedlightly. and about -80 per cent of the bulls were removed by screen and air separation. The seed meats were passed between two rotating cylinders which reduced the seeds to thin flakes Theseeds were cooked by treating with steam ata temperature of about 230 F. for about minutes. The

a rate of about 200 tons per day. Composite crude oil samples covering 24 hour periods of operation each were obtained and analyzed for eachof six days. Analytical data obtained from those samples are set forth as Part a of Table II, below. The extraction system was purged of normal-hexane solvent and a solvent comprising a mixture of Z-methy'lpentane and 3- methylpentane was charged to the system. Cottonseeds which were prepared similarly to those used in the commercial normal-hexane runvwere charged to the methylpentane solvent system for a. period of three days. Composite crude oil samples covering 24 hour periods of operation each were obtained and analyzed. Analytical data obtained from those samples are set forth as.Part b of Table II. Uncooked seeds which were. otherwise similarly prepared were fed for one 24 hour period to theextraction systemutililizing the methylpentane mixture solvent; A composite crude oil sample covering the 24 hour operation was obtained and analyzed. Analytical data obtained from that sample are set forth as Part .c of Table. II.

Table II EVALUATION OF THE QUALITY OF CRUDE COTTONSEED OILS ga Refining Refined 6238? Loss Color Lovi (Weight (Weight, Lovibond bond Per cent Per cent) (Red) (Red) WITH NORMAL-HEXANE SOLVENT (Daily samples from normal-hexane operation on cooked see Part a Cooked Seed:

Day 0.7 5.8 2nd Day 0.7 6. 3rd Day- 0.9 7. 4 4th Day 0. 9 6. 3 5th Day- 0.8 6. 5 6th Day- 0. 7 6. 3 Average 0. 8 6. 5

WITH METHYLPENTANES SOLVENT Part D Cooked Seed:

1 Values in parentheses were obtained with slightly modified methods for small samples. The other analyses were obtained using standard American Oil Chemists Society methods. The averages ingllii dgrcsulgs obtained by standard and modified methods.

5 mm e The composition of the commercial solvents used in this example are set forth in Table III, below.

Table 111 SPECTROMETRIC ANALYSES OF COMMERCIAL SOLVENTS Methyl- Normalpentanes Hexane Volume Volume per cent per cent Neohexane l. 8 Diisopropyl 6. 2 Methylcyclopentane. 0.0 18 5 Cyclopen tane 2. 7 B-Methylpentane 27. 7 6. 7 Z-Methylpentane 54. 7 Normal-Hexanc 6. 6 69. 6 Cyclohexane. 2. 4 Benzene 0. 3 2. 8

Operation of the system utilizing the methylpentanes solvent and uncooked seeds resulted in a drop in the oil residue in the vegetable meal to a level below that noted in extraction of cooked seed with either normal hexane or methylpenr with the normal-hexane solvent- The refining 7 that experienced with the commercial normalhexane solvent. The color of the oil obtained by use of the methylpentanes solvent was also considerably better than that obtained by use of the normal-hexane solvent. Each of the improvements set forth above adds considerably to the commercial value of the final refined oil product. Only about half as much caustic was required for the performance of the refining step in the process using the methylpentanes solvent as was required when using the normal hexane solvent. The increase in yield of crude oil when using methylpentanes solvent was equally as apparent in this run as in the tests set forth in Example I.

EXAMPLE III Comparative oil samples were extracted from soybeans at room temperature with both the commercial normal-hexane and the methylpentanes solvent set forth in Example II, above. Two samples of 800 grams of flaked soybeans were each divided into four equal parts. The parts of one sample were treated with the commercial normal-hexane solvent and the parts of the other sample were treated with the methylpentanes solvent.

vent for five minutes. The miscella was filtered from the meal under vacuum through a medium porosity sintered glass filter. Each portion of the vegetable meal was returned to the Waring Blendor where it was re-extracted with an additional 250 m1. of solvent which mixture was illtered. This cycle was repeated until each portion. of the soybean sample had been extracted with 1000 ml. of solvent. The resulting vegetable meal was dried in an oven at 212 F. The combined miscella of the individual samples was stripped of solvent under vacuum at a temperature below 150 F. Forty gram samples were taken from each of the two resulting crude oils. The 40 gram samples were weighed into ml. centrifuge tubes. Sodium hydroxide was added to each oil sample in the centrifuge tubes until an amount equivalent to that prescribed by the American Oil Chemists Society had been added. The samples were then mechanically shaken for five minutes. The tubes were then placed in a water bath and maintained at 149 F. :2 F. for ten minutes. The tubes were removed from the bath and allowed to cool to room temperature. Approximately 50 m1. of normal-pentane was added to each mixture and shaken manually for a few seconds. The tubes were then. centrifuged at 2000 R. P. M. for thirty minutes. The miscella was decanted, filtered, and added to weighed distillation flasks. The solvent was then removed from the refined oil by distillation under reduced pressure. The flasks and oil were weighed after solvent removal and the oil lost during refining was calculated from the values obtained. Bleaching of the oil was obtained by heating the oil with 6 per cent by weight of fullers earth at 248"F. i2 F. for seven minutes. The oil slurry was filtered and color of the filtered, bleached oil was determined. Color determinations were made with a Beckman Spectrophotometer. An-

alytical data obtained from the comparative tests are set forth as Table IV below.

Each part was agitated in a Waring- Blendor at room temperature with 250 ml. of sol-- Table IV PROBERTIES F .EXTRAGTED ,SOYBEAN OIL AND MEAL Normal Methyl 'lcst Hexane pentancs Solvent Solvent Soybean Oil:

Oil Yield(Weight Percent) l5. 7 16.6 Free Fatty Acids (Weight Percent Oleic Acid) 1. 1.21 Iodine Number 132. 3 132. 1 Gardner Break (Weight P t) 0.09 0.12 Refractive Index 1.4750 1.4750 Refining Loss (Weight Peroent) 5. 5 4. 8 Color, Refined Oil, Lovibond Red 11.2 6. 4 Color, Bleached Oil,.Lovibond Red I 8.2 5.8 Phosphorus, (Weight Percent) 0.019 0.015 Nitrogen '(Weight'Percent) 0.138 O. 22 Extracted 'Soybean Meal:

Phosphorus (Weight Percent) 0. 67 0. 59 Nitrogen (Weight Percent) 7. l 7. 3

l Calculated:frorn opticaldensity measurements.

Significant differences between the oil extracted with normal-hexane and the oil extracted with methylpentanes are apparent upon study of the data set forth in Table IV. Considerable improvement will be noted in the oil yield, decrease in refining loss, and color of the crude, refined and bleached-refined oils obtained by the methylpentanes extraction over that obtained with the normal-hexane solvent. An increase in the nitrogen content of the methylpentanes-extracted meal over the other meal will also be noted. Operation of a. commerical system utilizing methylpentanes as the solvent for extraction of soybean oil has especially upheld the above findings as to refining loss improvementand color improvement over extractions with normal-hexane.

EXAMPLE IV In a commercial system for the extraction of soybean oil, normal-hexane was replaced by the methylpentanes solvent set forth in Table III above. During the replacement of the normalhexane by the methylpentanes solvent the methylpentanes solvent was contaminated by the normal-hexane. The commercial operation was continued for fifteen days and analysis of the solvent each day showed that as methylpentanes solvent was added to the system as makeup, the concentration of methylpentanes was increased. Refining loss decreased appreciably as the concentration of the methylpentanes solvent increased to a point above 80 per cent by volume. Refining loss Weight per cent was determined in each of ten periods spaced over the fifteen day period. The refining loss together with methylpentanes solvent concentrations is set forth below in Table V.

Table V Methylpentanes solvent Concentration, volume per cent Refining Loss Weight per cent The improvements resulting from the use of of vegetable oils in very important when-applied to commercial operations. An increase in yield of a few per center an increase in quality of the product, when applied to large scale operations results in a considerable increase in financial return. 7

As will be evident to those skilled in the art, various modifications of this invention can be made or followed, in the light of the foregoing disclosure and discussion, without departing from the spirit or scope of the disclosure.

I claim:

1. The improved method of selectively extracting vegetable oil with a minimum of color bodies from a vegetable material which comprises the steps of flaking said vegetable material; contacting said flaked vegetable material with a solvent consisting essentially of Csjisoparaffins and containing at least 80 volume per cent of at least one methylpentane selected from the group consisting of .2-methylpentane and .3- methylpentane, not more than 0.5 volume per cent aromatics, and not more thanfi volume per cent naphthenes; separating resulting miscella from residue vegetable meal separating said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

2. The improved method of selectivelyextracting vegetable oil with a minimum of .color bodies from a vegetable selected from the group consisting of cottonseeds, soybeans and tung-nuts which comprises the steps or" contacting'aflaked portion of said selected vegetable with a solvent consisting essentiallyof Cs isoparaffins .and .containing at least '80 volume per centiof at least one methylpentane selected from the group consisting of 2-methylpentane and 3-methylpentane, not more than 0.5 volume per cent aromatics, and not more than 5 volume per cent naphthenes; separating resulting miscella from residue vegetable meal; separating said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

3. The improved method of selectively extracting vegetable oil with a minimum of color bodies from a vegetable selected from the group consisting of cottonseeds, soybeans and tung nuts which comprises the steps of flaking said selected. vegetable; contacting said flaked vegetable at a temperature within the range of F. to F. with a solvent consisting essentially of C6 isoparaflms containing at least 80 volume per cent of a mixture of Z-methylpentane and 3-methylpentane, said solvent containing at least 20 volume per cent 2-methylpentane and at least 20 volume per cent B-methylpentane, having not more than 0.5 volume per cent aromatics and not more than 5 volume per cent naphthenes; separating resulting miscella from residue vegetable meal; separating said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

4. The improved method of selectively extracting cottonseed oil with a minimum of color bodies from cottonseed which comprises the step of hulling said cottonseeds; flaking said hulled cottonseeds; contacting said flaked seeds at a temperature within the range of between 80 F. and 150 F. with a solvent consisting essentially of Ce isoparaffins and containing at least 80 volume per cent of a mixture of Z-methylpentane and 3- methylpentane, said methylpentane mixture containing between 40 and 60 volume per cent 2- methylpentane, between20 and 40 volume per cent '3-methylpentane, not over 0.5 volume per cent aromatics, not over volume per cent naphthenes,

and having a boiling range between 138 F. and

146 F.; separating resulting miscella from residue vegetable meal; separating said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

5. The method of claim 4, wherein said seeds are cooked for a period of from to minutes at a temperature of from 220 F. to 240 F. before ing said soybeans; contacting said flaked beans at a temperature within the range of between 80 F. and 150 F. with a solvent consisting essentially of Ce isoparafilns and containing at least 80 volume per cent of a mixture of Z-methylpentane and 3- methylpentane, said methylpentane mixture containing between 40 and volume per cent 2- methylpentane, between 20 and 40 volume per cent 3-methylpentane, not over 0.5 volume per cent aromatics, not over 5 volume per cent naphthenes, and having a boiling range between 138 F. ant 146 F.; separating resulting miscella from residue vegetable meal; separatin said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

8. The improved method of selectively extracting tung oil with a minimum of color bodies from tung nuts which comprises the steps of flaking said tung nuts; contacting said flaked nuts at a temperature within the range of between F. and F. with a solvent consisting essentially of C6 isoparaffins and containing at least 80 volume per cent of a mixture of 2-methylpentane and B-methylp'entane, said methylpentane mixture containing between 40 and 60 volume per cent 2-methylpentane,between 20 and 40 volume per cent 3-methylpentane, not over 0.5 volume per cent aromatics, not over 5 volume per cent naphthenes, and having a boiling range between 138 F. and 146 F.; separating resulting miscella from residue vegetable meal; separating said solvent and extracted oil of said miscella; and stripping said solvent from said extracted oil.

CHESTER C. CRAWFORD.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Name 7 Date Pascal Apr. 19, 1949 OTHER REFERENCES Number 

1. THE IMPROVED METHOD OF SELECTIVELY EXTRACTING VEGETABLE OIL WITH A MINIMUM OF COLOR BODIES FROM A VEGETABLE MATERIAL WHICH COMPRISES THE STEPS OF FLAKING SAID VEGETABLE MATERIAL; CONTACTING SAID FLAKED VEGETABLE MATERIAL WITH A SOLVENT CONSISTING ESSENTIALLY OF C6 ISOPARAFFINS AND CONTAINING AT LEAST 80 VOLUME PER CENT OF AT LEAST ONE METHYLPENTANE SELECTED FROM THE GROUP CONSISTING OF 2-METHYLPENTANE AND 3METHYLPENTANE, AND NOT MORE THAN 0.5 VOLUME PER CENT AROMATICS, AND NOT MORE THAN 5 VOLUME PER CENT NAPHTHENES; SEPARATING RESULTING MISCELLA FROM RESIDUE VEGETABLE MEAL; SEPARATING SAID SOLVENT AND EXTRACTED OIL OF SAID MISCELLA; AND STRIPPING SAID SOLVENT FROM SAID EXTRACTED OIL. 